There are over 50 kinds of cereal-preparations on sale. More than half of these have appeared within a decade. They differ little in food-value. Their cost greatly exceeds that of the cereals from which they come. The original cereal is as valuable as a food. It usually needs longer cooking.

Some of the protein of grains is gluten. The most gluten is found in the protein of wheat (14%) and rye (10%). Barley, buckwheat, corn, contain less gluten (7%-9%). This characteristic affects the usableness of a flour for raised bread, as it is the gluten that enables bread to be made into loaves.

(Place 2T flour in cheese-cloth. Twist into bag and knead in water. Starch is thus removed. Gluten mass remains. Pull it).

Gluten if not creamy-white and elastic makes poor bread. As rye is the only flour besides wheat in which there is a large percentage of gluten, it is the only other flour valuable for raised bread. Other flours are mixed with wheat for raised bread or made into flat breads.

Baked bread is from 1/3 to 1/2 water. When A water, bread is poor and keeps poorly. It molds readily. Bread needs to be made of ingredients of good quality. Eating it, even masticating it, with other foods increases digestion of both it and them. Bread is a nutritious food of permanent palata-bility. Bread is combined in the diet with butter, eggs, milk. When these are in the bread eaten, they should be decreased in the diet.

Rising-agents used in breads are yeasts and baking-powders. Baking-powders require less time to raise mixtures than do yeasts. But baking-powders leave a non-food residue; yeast does not. Foods raised with baking-powders are therefore considered less digestible than yeast-leavened foods.